1. Mix one cup of rice flour with one cup of sour butter milk. Add the salt.
2. Heat the kadai (vanali) and heat the gingelly oil.
3. Add the mustard seeds, when they sputter, add the urad dal, mor milagai, hing and curry leaves and mix well.
4. Add the rice flour/buttter milk mixture now and mix it well.
5. Keep the flame low.
6. When the mixture becomes thick and shiny, remove and pour on to a greased plate.
7. Cut the moor kali into small pieces and serve.

Recipe & image courtesy: www.subbuskitchen.com